Cut asparagus into bite size pieces, discarding the woody stem portion then set aside.
Prepare the angel hair pasta according to the directions on the package. Once done drain and place back into pot. Add 1 tbs. of olive oil and 3 tbs. of crushed garlic; set aside.
Slice bacon up into small pieces then brown in a frying pan. When the bacon bits are crispy remove to a paper plate, set aside and allow to drain.
Heat 2 tbs. of olive oil in a frying pan over medium heat. Place the asparagus in the pan add salt and cook over medium heat until slightly brown and tender. Remove to a plate and set aside.
Place scallops in a bowl and cover them thoroughly with the blackened seasoning. In the same frying pan heat 2 tbs. of olive oil over medium heat then add scallops. Cook for about 5 minutes or until they are about ¾ done and slightly opaque. Add 3 oz. of half and half followed by 3 oz. of white wine. Stir well.
Return the cooked asparagus to the pan and stir to incorporate. Return the cooked bacon to the pan and stir to incorporate.
Serve over a generous portion of angel hair pasta and top with Gorgonzola cheese.